Assorted appetizers: Ground cherries and mountain peaches, conger eel kosode sushi, Chinese burdock with sesame vinegar, Daitokuji fan, Koshu steamed summer duck loin, small eggplant dengaku, morning glory and yam stew soup, grilled sea bream, sesame tofu, needle wasabi, flower spike sashimi, three-piece seasonal fish platter, Tosa soy sauce, salted ponzu grilled dish. Appetizers: Salt-grilled live sweetfish, paprika agarwood simmered, hajikami strong. Appetizers: Wagyu beef filet, zucchini with flowers, Manganji soy sauce. Meal: Gotemba Koshihikari rice, boiled rice in a pot, pickles, soup, red miso soup, water, side dishes: watermelon, strawberry tomatoes *The photo is for illustrative purposes only.

Tawaraishi Kaiseki September Menu *Image is for illustrative purposes only. Appetizer: Pickled gourd, bamboo shoots, sliced sesame seeds, yam, pickled plum, simmered shrimp, grilled scallops, kosode sushi, ginkgo pine needle sashimi, battered pampas grass, Japanese quince soup, earthenware pot, conger eel, matsutake mushroom, mitsuba, sudachi sashimi, assorted fresh seasonal fish sashimi, Tosa soy sauce, grilled, side dishes: grilled horse mackerel with sake kasu, deep-fried vinegared chicken with myoga, deep-fried fig broth, crab meat, wamanganji, strong roasted dashi, side dishes: charcoal-grilled black wagyu beef filet, abalone mushrooms, maitake mushrooms, garlic soy sauce, food: Gotemba-produced koshihikari rice, chestnut rice, pickles, soup, red dashi, water, Mizumanju, the scent of autumn leaves, Shine Muscat, Kyoho grapes, September 2024, restaurant, hyoseki

[Special Kaiseki] August menu *Image is for illustrative purposes only. Appetizer: Grilled sesame tofu, sea urchin, split soy sauce. Appetizer: Muscat sleet, okra Masago, snake basket salmon, purple hooded simmered in Japanese pepper, conger eel sushi, simmered mantis shrimp, watermelon and small melon, boiled Maruju mint, stewed dish, button conger eel, winter melon, green yuzu sashimi, seasonal fish platter, Tosa soy sauce, grilled dish: butter-grilled Ezo abalone, vegetable appetizer, thin lemon noodles, grated yam, Kamo eggplant, strong needle myoga, grilled black wagyu beef filet, Manganji chili pepper, tomato soy sauce, food: Gotemba Koshihikari rice, corn rice, pickles, soup, red miso soup, water, dish: white red bean soup, blueberries, August 2024, restaurant Stone bales

Menu example
*The menu may be subject to change.
*The photo is for illustrative purposes only.

Appetizers: Okra with autumn leaves, chopped sesame, yam, and plum tonburi with Japanese style prawns, stewed in soy sauce, grilled scallops, kosode sushi, gingko pine needle sashimi, battered kibble, Japanese pampas grass soup, earthenware pot steamed dish, conger eel, matsutake mushroom, mitsuba, sudachi sashimi, seasonal fish platter, Tosa soy sauce, grilled side dishes: sweetfish with roe, yuzu-yaki, vinegared chicken with myoga, charcoal grilled Shizuoka wheat pork loin, abalone mushrooms, maitake mushrooms, ponzu sauce, food: Gotemba koshihikari rice, chestnut rice, pickles, soup, red miso soup, water: Mizumanju, the scent of autumn leaves, shine muscat, Kyoho grapes, September 2024, restaurant Hyoseki

Hyosekii Kaiseki Menu
*The menu is subject to change.
*Image is for illustrative purposes only.

Appetizer: Japanese okra with autumn leaves, chopped sesame, yam, and plum tonburi with Japanese prawns, stewed in soy sauce, grilled scallops, kosode sushi, gingko pine needle sashimi, battered kibble, Japanese pampas grass soup, earthenware pot, conger eel, matsutake mushroom, mitsuba, sudachi sashimi, assorted fresh seasonal fish sashimi, Tosa soy sauce, grilled, side dishes: sweetfish with roe, yuzu-yaki, fried vinegared chicken with myoga, deep-fried fig broth, crab meat, manganji, strong roasted dashi, side dishes: charcoal-grilled black wagyu beef filet, abalone mushrooms, maitake mushrooms, ponzu sauce, food: Gotemba-produced koshihikari rice, chestnut rice, pickles, soup, red dashi, water, Mizumanju, the scent of autumn leaves, Shine Muscat, Kyoho grapes, October 2024, restaurant, Hyoseki

[Special Kaiseki] menu
*The menu is subject to change.
*Image is for illustrative purposes only.

Appetizer: Matsutake mushrooms on a charcoal grill, charcoal-grilled ponzu and sudachi. Appetizer: Okra with autumn leaves, sliced sesame, yam, and plum tonburi with sesame, stewed shrimp, grilled scallops, kosode sushi, gingko pine needle sashimi, battered kimono soup, stewed Japanese pampas grass with ginger, chrysanthemum arrangement, steamed black sea bream in sake, sesame tofu, needle matsutake mushrooms, wasabi sashimi, assorted fresh seasonal fish sashimi, Tosa soy sauce. Grilled side dishes: Grilled spiny lobster and sea urchin, deep-fried vinegared chicken with myoga, deep-fried fig broth, crab meat, manganji, strong roasted dashi. Side dishes: charcoal-grilled black wagyu beef filet, abalone mushrooms, maitake mushrooms, garlic soy sauce. Food: Gotemba koshihikari rice, chestnut rice, pickles. Soup: red miso soup. Water: Mizumanju, autumn leaves scent, shine muscat. Kyoho October 2024 Restaurant Hyoseki

Appetizer
Herring roe with seaweed / Mullet roe with radish
Cod milt tamajimushi / Sweet shrimp
Aori Squid /arrowhead
Yuzu egg

Soup
White miso style
　Duck/Sesame tofu
Carrot/Uguisuna

Today’s Fresh Sashimi
Grilled Dish
Japanese spanish Mackrel
Japanese ginger

Oshinogi
Crab steamed sushi
Turnip / Mitsuba / Wasabi

Main Dish
Charcoal grilled wagyū beef fillet
Shallot / Carrot
Garlic soy sauce

Rice/miso soup/ Pickles


Dessert
Yuzu scented strawberry and red wine yokan

February 2025
Ryoutei Hyouseki

Menu example *The menu may be subject to change. *The photo is for illustrative purposes only. Late Autumn Kaiseki Appetizer: Uranchi sake kasu (sake kasu) with pear and grilled maitake mushrooms with walnuts, twisted fried shrimp, Oribe chestnuts, smoked salmon and persimmon sushi, green radish, various seasonings, Hime kuwai (arrowroot) Simmered dish: Lotus root with shaved ice, steamed scallops, turnip, yuzu sashimi, seasonal fish platter, Tosa soy sauce Grilled dish: Grilled horse mackerel Toyama-yaki, vinegared chicken with myoga, charcoal-grilled Shizuoka wheat pork confit, Kyoto hairpin, Brussels sprouts, Kamoji leeks, morning onions, garlic soy sauce Food: Gotemba-produced Koshihikari rice, mugwort rice, pickles Soup: Red miso soup Water: Yuzu-scented strawberry and red wine yokan, persimmon November 2024 Restaurant Tawaraishi

[Special Kaiseki] *The menu is subject to change. *Image is for illustrative purposes only. Late Autumn Kaiseki Course Starter: Steamed abalone rice with wasabi sauce Appetizer: Uranchi sake kasu (sake kasu) with pear and grilled maitake mushrooms with walnuts, fried twisted shrimp, Oribe chestnuts, smoked salmon and persimmon sushi, green daikon radish with various seasonings, Hime kuwai (arrowroot), stewed soup, lotus root with grated shaved sea urchin, steamed scallops, turnip, yuzu sashimi, assorted seasonal fish, Tosa soy sauce, grilled appetizers: Grilled spiny lobster and sea urchin, vinegared chicken with myoga, charcoal-grilled black wagyu beef filet, Kyoto hairpin, Brussels sprouts, green onions, morning onions, garlic, soy sauce and vinegar Appetizers: Mibuna (green mustard spinach), crab dressed in sudachi citrus, kuko nuts, pine nuts, Gotemba koshihikari rice, mugwort rice, pickles, soup, red miso soup, water Yuzu-scented strawberry and red wine yokan, persimmon, November 2024, restaurant Tawaraishi